Christmas menu
If you’re wondering how you can make your Christmas lunch that bit more special this year, we have the answer. With clever twists and delicious flavour ideas, our showstopping menu will see you serving up the ultimate celebration
COCKTAILS
A twist on a classic short and strong cocktail to marry with the flavours of our menu. Top up with more soda water, if you prefer a longer drink.
SERVES 1 In a small tumbler, stir 1tsp runny honey, 50ml brandy, 25ml Poire William or pear juice and 2 dashes Angostura bitters, until honey is fully dissolved. Add ice and top up with soda water, if you like. Garnish with a pear crisp, if you like, and serve. PER SERVING: CALS 207; FAT 0G; SAT FAT 0G; CARBS 15G
For an extra seasonal spin, swap the lemon zest for grated clementine zest. Spices such as star anise and clove would work well, too.
SERVES 8 In a medium pan, heat 50g unsalted butter, 125g light brown soft sugar, pared zest 1 lemon and 1 cinnamon stick over low heat, stirring occasionally, until butter and sugar are melted and combined. Remove from heat and stir in 400ml dark rum. Pass through a fine sieve, discarding cinnamon and lemon zest. Divide between 8 heatproof glasses or mugs and top up with a little hot water. Grate over some nutmeg and garnish with cinnamon sticks, if you like. PER SERVING: CALS 218; FAT 5G; SAT FAT 3G; CARBS 15G
A fresh take on a trendy classic. Play around with the spices – whole peppercorns or cardamom pods would work rather nicely.
SERVES 8 In a small frying pan, toast 2 cinnamon sticks, 2 star anise and 5 whole cloves until fragrant, then empty into a large jug. Add 250ml gin, 250ml Campari and 250ml red vermouth and leave to infuse for at least 4hr (up to 24hr). To serve, brush 8 clementine or orange slices with vegetable oil. Heat a non-stick frying pan over medium-high heat and fry clementine or orange slices until lightly charred on both sides. Fill 8 short glasses with ice and add the clemen
